Gluten-Free Quadruple-Chocolate Cookies

This recipe for decadent, gluten-free, quadruple-chocolate cookies includes — you guessed it — four different types of chocolate: unsweetened chocolate, semisweet chocolate, milk chocolate, and chocolate chips. For a simple variation, try white chocolate chips in place of the semisweet chocolate chips.

In a heavy, medium saucepan over low heat, melt together the unsweetened chocolate, semisweet chocolate, milk chocolate, and butter.

Stir until smooth and then remove from heat.

In a large mixing bowl, beat the eggs until they’re combined. Gradually add granulated sugar and brown sugar, beating on high speed until the mixture is thick, light, and lemon-colored.

This should take about 5 minutes.

Beat in the melted chocolate mixture.

In a small bowl, combine the sorghum flour, potato starch, tapioca flour, salt, and baking powder and stir with a wire whisk to combine. Add to the batter and mix well, and then stir in the chocolate chips.